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Cheesy & Creamy Chicken Fillets - (Makes 6 servings)

Ingredients:

1 1/4 cups water

10 oz. ricotta cheese, crumbled

6 chicken fillets

Salt, to taste1/2 teaspoon cayenne pepper

6 tablespoons bacon, crumbled

4 oz. Monterey-Jack cheese

1 tablespoons chicken bouillon granules

1.  Add water the bottom of the Instant Pot.  Add ricotta cheese and chicken fillets; sprinkle with salt and cayenne pepper.

2.  Secure the lid.  Choose "Manual" mode and high pressure; cook for 18 minutes.  Once cooking is complete, use a quick pressure release.

3.  Now, shred the chicken with 2 forks and return it back to the Instant Pot.  Stir in bacon crumbles, cheese, and chicken bouillon granules.

4.  Place the lid back on the Instant Pot, press the "Saute" button and cook an additional 4 minutes.  Divide among serving plates and serve immediately.

Country Chicken Stew - (Makes 6 servings)

Ingredients:

2 slices bacon

6 chicken legs, skinless & boneless

3 cups water

2 chicken bouillon cubes

1 leek, chopped

1 carrot, trimmed & chopped

4 garlic cloves, minced

1/2 teaspoon dried thyme

1/2 teaspoon dried basil

1 teaspoon Hungarian paprika

1 bay leaf

1 cup double cream

1/2 teaspoon ground black pepper

1.  Press the "Saute" button to heat up your Instant Pot.  Mow, cook the bacon, crumbling it with a spatula; cook until the bacon is crisp and reserve.

2.  Add the chicken legs and cook until browned on all sides.

3.  Add the water, bouillon cubes, leeks, carrot, garlic, thyme, basil, paprika, and bay leaf; stir to combine.

4.  Secure the lid.  Choose the "Poultry" setting and cook for 15 minutes at High pressure.  Once cooking is complete, use a natural pressure release; Carefully remove the lid.

5.  Fold in the cream and allow it to cook in the residual heat, stirring continuously.  Ladle into individual bowls, sprinkle each serving with freshly ground black pepper and serve warm.

Sensational Turkey Legs - (Makes 6 servings)

Ingredients:

3 tablespoons sesame oil

2 lbs. turkey legs

Sea salt & ground black pepper, to taste

A bunch of scallions, roughly chopped

1 1/2 cups turkey broth

1.  Press the "Saute" button and heat the sesame oil.  Brown the turkey legs on all sides; season with salt and black pepper.

3.  Add the scallions and broth.

4.  Secure the lid.  Choose the "Manual" setting and cook for 35 minutes.  Once cooking is complete, use a natural pressure release; carefully remove lid.

5.  You can thicken the coking liquid on the "Saute" setting, if desired.  Serve warm.

Best Ever Chicken Goulash - (Makes 6 servings)

Ingredients:

1 tablespoon olive oil

2 lbs. chicken breast halves, boneless & skinless

2 small-sized shallots, chopped

1 teaspoon garlic paste

1 cup milk

2 ripe tomatoes, chopped

1 teaspoon curry powder

1 tablespoon tamari sauce

1 tablespoon balsamic vinegar

2 tablespoons vermouth

Sea salt, to taste

1/2 teaspoon cayenne pepper

1/3 teaspoon black pepper

1/2 teaspoon hot paprika

1/2 teaspoon ginger, freshly grated

1 celery stalk with leaves, chopped

1 bell pepper, chopped

1 tablespoon flaxseed meal

1.  Press the "Saute" button to heat up the Instant Pot.  Add olive oil.  Once hot, sear the chicken breast halves for 3 to 4 minutes per side.

2.  Add the shallots, garlic, milk, tomatoes, curry powder, tamari sauce, vinegar, vermouth, salt, cayenne pepper, black pepper, hot paprika, ginger, celery and bell pepper to the Instant Pot;  Stir to combine well.

3.  Secure the lid.  Choose the "Meat/Stew" setting and cook for 20 minutes at High pressure.  Once cooking is complete, use a quick pressure release; carefully remove the lid.

4.  Add flaxseed meal and continue stirring in the residual heat.  Ladle into serving bowls and enjoy.

Grandma's Chunky Turkey Soup - (Makes 4 servings)

Ingredients:

2 teaspoons coconut oil

2 onions, chopped

2 garlic cloves, finely chopped

1/2 teaspoon ginger, freshly grated

2 tomatoes, chopped

1 celery stalk with leaves, chopped

1 teaspoon dried basil

1/2 teaspoon dried rosemary

1 bay leaf

1/4 teaspoon ground black pepper

1/2 teaspoon red pepper flakes, crushed

Sea salt, to taste

3 turkey thighs

4 cups roasted vegetable broth

1/4 cup fresh parsley, finely minced

1.  Press the "Saute" button to heat up the Instant Pot.  Heat the oil. Cook the onion and garlic until softened and aromatic.

2.  Add grated ginger, tomatoes, celery, basil, rosemary, bay leaf, black pepper, red pepper, salt, turkey thighs, and vegetable broth.

3.  Secure the lid.  Choose the "Manual" setting and cook for 15 minutes at High pressure.  Once cooking is complete, use a quick pressure release;  carefully remove the lid.

4.  Remove turkey thighs from the soup;  discard the bones, shred the meat, and return it to the Instant Pot.

5.  Add fresh parsley and stir well.  Serve in individual bowls,

Thai Coconut Chicken - (Makes 4 servings)

Ingredients:

1 tablespoon coconut oil

1 lb. chicken, cubed

1 shallot, peeled & chopped

2 cloves garlic, minced

1 teaspoon fresh ginger root, julienned

1/3 teaspoon cumin powder

1 teaspoon Thai chili, minced

1 cup vegetable broth

1 tomato, peeled & chopped

1/3 cup coconut milk, unsweetened

1 teaspoon Thai curry paste

2 tablespoons tamari sauce

1/2 cup sprouts

Salt & ground black pepper, to taste

1.  Press the "Saute" button to heat up the Instant Pot.  Heat the coconut oil.  Cook the chicken for 2 to 3 minutes, stirring frequently; reserve.

2.  Then, in the pan drippings, cook the shallot and garlic until softened; add a splash of vegetable broth, if needed.

3.  Add ginger, cumin powder, and Thai chili, then cook until aromatic or 1 minute more.

4.  Stir in vegetable broth, tomato, coconut milk, Thai curry paste, and tamari sauce.

5.  Secure the lid.  Choose the "Manual" setting and cook for 10 minutes at High pressure.  Once cooking is complete, use a quick pressure release;  carefully remove the lid.

6.  Afterwards, add sprouts, salt, and black pepper and serve immediately.

Holiday Stuffed Turkey Breasts - (Makes 8 servings)

Ingredients:

1 (3 lb.) turkey breast, skinless & boneless, butter-flied

Salt, to taste

1/4 teaspoon black pepper, to taste

1/2 teaspoon cayenne pepper

6 oz. chicken sausage, removed from casing

3 oz. bacon, finely diced

1 cup button mushrooms, thinly sliced

1 teaspoon garlic, pressed

1 tablespoon fresh basil, roughly chopped

1 tablespoon parsley, roughly chopped

1 tablespoon, olive oil

1.  Pat dry the turkey breast with kitchen towels.  Lay the turkey breast flat on a cutting board.  Sprinkle it with salt and black pepper, and cayenne pepper.

2.  Press the "Saute" button to heat up the Instant Pot.  Cook the chicken sausage, bacon, and mushrooms for 3 to 4 minutes.

3.  Stir in the garlic, basil, and parsley, then cook an additional minute.  Spread this stuffing mixture on the turkey breast; roll the turkey around the stuffing and wrap kitchen twine around the breast.

4.  Press the "Saute" button again.  Heat olive oil and sear turkey breasts for 2 minutes per side.

5.  Clean the Instant Pot and add 1 1/2 cups of water and a trivet to the inner pot.  Lower the stuffed turkey breast onto the trivet.

6.  Secure the lid.  Choose the "Manual" setting and cook for 20 minutes at High pressure.  Once cooking is complete, use a natural pressure release;  carefully remove the lid.  Enjoy!

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